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WEEKEND SPECIAL- SAMOSA PARTY !

LifestyleWEEKEND SPECIAL- SAMOSA PARTY !

The Samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself. The gastronomic literature of 10th century Middle Eastern cuisine, especially early medieval Persian texts have many mentions, an early relative of the samosa and an etymological cousin of the Persian pyramidal pastry, called samsa.

Samosa for me have been a very dear and loved choice of snack on the menu since childhood, from watching it being made at local halwai shops having them piping hot once fried with tempered green chilies and assorted chutneys, to including them on the list for birthday parties, get together events, kitty parties for the ladies, cocktail party snacks or even a Sunday brunch in hotels, samosa in various sizes from the bite size to the heavily filled version has been one of those inviting bites which are irresistible by most of us.

Other historical accounts also refer to these tiny mince-filled delectable triangles, eaten by travelling merchants around campfires and packed in saddlebags as a snack for a long journey. According to these accounts, it was thanks to these travelling merchants that the stuffed triangle travelled from Central Asia to North Africa, East Asia and South Asia.

In India, it was introduced by the Middle Eastern chefs who migrated for employment during the Delhi Sultanate rule, although some accounts also credit merchants for bringing the fare to this part of the world. Later, having earned the blessings and love of the Indian royalty, the samosa soon became a snack fit for the king.

Ibn Batuta, the medieval Moroccan traveller who visited India in the 14th century, has chronicled the glittering banquets at the court of Muhammad bin Tughlaq. According to his accounts, a dish called Sambusak, a triangular pastry packed with mince, peas, pistachios, almonds and other tasty fillings was placed on the guests’ plates right after the sherbet had been sipped, following which the other courses made their way out of the royal kitchens.

However, to the foodies in India, the samosa concept has been attracting since a very long time now and it is a part of our daily life and routine munching as an all-day welcome snack, with a variety of fillings inside the triangular delicacy with pao, chutneys/ condiments to go along side.

Though I like making them using filo pastry sheets as well and brushing them with little milk/ egg wash and baking them to perfection to avoid the steeping in oil effect for a change.

Let us try out some of these varied options for a change with our favorite Samosas on a Sunday Funday for a change to relish with family!

Recipe-1] NUTKHUT ALOO MATTAR SAMOSAS

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ghee-2 tbsp.

Salt to taste

Ajwain-1/2 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

Potatoes- 2-3 medium sized, mashed

Green peas-1/4 cup boiled

Sweet corn- ¼ cup boiled

Salt to taste

Chaat masala-1/2 tsp

Oil/ghee- 2 tbsp. for tadka + frying

Jeera-1/2 tsp

Hing-1/4 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Cumin powder-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Aamchur powder-1/2 tsp

Coriander leaves-2 tbsp. chopped.

Method:

  1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
  2. Heat oil add in the hing, jeera, ginger-garlic, chilies and prepare the basic tempering add in the peas, corn, mashed potatoes, salt and all the powdered spices to taste and mix well, cook for 4-5 mins.
  3. Remove and add in the coriander leaves and allow to cool. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.
Samosa snack served with tomato ketchup and mint chutney

Recipe-2] SAMOSA ITALIANO

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

Oil-2 tsp for cooking + frying separate.

Garlic- 1 tsp chopped

Onion-1/2 chopped

Capsicum-1/2 cup chopped

Mushrooms-1/4 cup sliced

Boiled roughly cut pasta-1/4 cup, macaroni/ spaghetti etc.

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Maida-1/2 tsp

Tomato ketchup-2 tsp

Grated cheese-2 tbsp.

Method:

1.Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.

  1. To prepare the stuffing, heat oil in a pan saute the garlic, onions, add in the mushrooms and capsicums, boiled pasta saute on a medium flame for a few minutes, add in the seasonings and herbs to taste and add maida to dry up excess moisture from the filling.
  2. Add the tomato ketchup and mix, turn off the flame allow to cool for a few minutes, add in the grated cheese and mix.

4.Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-3] DESI CHATPATA CHINI SAMOSA

Ingredients

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt and pepper powder to taste

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-1 tsp chopped

ginger-1 tsp chopped

green chilies-1 tsp chopped

spring onion-3-4 chopped

carrot-1/2 grated

capsicum-1/2 fine chopped

sprouts- ¼ cup steamed

cabbage-1/4 cup fine chopped

boiled chopped chicken-1/2 cup for non-veg

salt and pepper to taste

soy sauce-2 tsp

schezuan sauce-1 tsp

grated cheese-2 tbsp.

chaat masala-1/2 tsp

spring onion greens-2 tbsp. chopped

method:

  1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
  2. To prepare the stuffing, heat oil in a pan saute the garlic, ginger, chilies onions, add in the carrots, cabbage, capsicums, sprouts, salt and all seasonings to taste, add in the Chinese sauces and mix well.
  3. Cook the mixture for 2-3 mins add in the spring onion greens, turn off the flame add in the cheese, chaat masala and mix well.
  4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-4] CHEESY PANEER WALA SAMOSA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ olive oil -2 tbsp.

Salt and pepper powder to taste

Shahi jeera-1/2 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-ginger-1 tsp chopped mix

green chilies-1 tsp

onion-1/2 small chopped

paneer-1/2 cup grated

cheese-2 -3 tbsp.

capsicum-1/2 cup chopped

peanut butter-2 tsp

red chili sauce-1/2 tsp

salt and pepper to taste

mixed herbs & chili flakes to taste

coriander leaves-2 tbsp. chopped

method:

  1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
  2. To prepare the stuffing, heat oil add in the ginger, garlic, chilies, onions, saute well add in the capsicum, salt, pepper, herbs, chili flakes to taste and mix. Add in the paneer, peanut butter, red chili sauce and cook for 2-3 minutes and turn off the flame.
  3. Now add in the grated cheese and coriander leaves and mix well,Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-5] SAMOSA KHASTA MAZAA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/ghee-2 tbsp.

Salt and pepper powder to taste

Jeera powder-1/2 tsp

Red Chili powder-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

jeera-1/2 tsp

eggs- 2-3 no

chicken sausages-1/4 cup chopped

onion-1 small chopped

tomato-1 small chopped, without seeds.

green chilies-1 tsp chopped

capsicum-1/2 no chopped

coriander leaves-2 tbsp. chopped

salt and pepper to taste

herbs and chili flakes to taste

coriander powder-1 tsp

red chili powder-1/4 tsp

turmeric powder-1/4 tsp

grated cheese-2 tbsp.

roasted crushed peanuts -2 tsp chopped

method:

  1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
  2. To prepare the stuffing, heat oil saute the onion, tomato, chilies and saute well for a couple of minutes add in capsicum, sausages, salt, pepper, herbs, chili flakes, spices to taste and cook for 2 mins.
  3. Add in the eggs and scramble them well and cook for 3-4 mins add coriander leaves, roasted crushed peanuts, turn off the flame add in the cheese and coriander leaves and allow the mixture to cool.
  4. Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

Recipe-6] TOFU AUR SOYA WALA SAMOSA

Ingredients:

Readymade samosa wrappers- 12-14 pieces

For home-made samosa wrapper:

Maida-1 cup

Oil/Olive oil-2 tsp

Salt and pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Warm water as needed

Prepare a firm dough and cover, rest for 20 mins, prepare the pattis.

For the stuffing:

oil-2 tsp + for frying as needed

garlic-1 tsp chopped

shallots/onion- 2 tbsp. chopped

green chilies-1 tsp chopped

tofu- ¼ cup crumbled

soy granules-1/2 cup soaked in warm water for 10 mins.

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Garam masala powder-1/2 tsp

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Soy sauce-2 tsp

Water-2-3 tbsp.

Mashed potato- 1 small no

Cream cheese- 2 tsp

Coriander/ parsley- 2 tsp chopped

Method:

  1. Choose between using readymade samosa wrappers which are easily available these days or prepare the dough as given above and make your home-made samosa wrappers.
  2. To prepare the stuffing, heat oil saute the garlic, onion, chilies for a couple of minutes, add in the drained soya granules and add in the salt, pepper, herbs, chili flakes, the sauces to taste and saute for 2 mins, add little water and cook for 3-5 mins and dry up the mixture.
  3. add in the tofu and coriander/parsley, mashed potato and mix well, allow to cool add in cream cheese and mix well.

4.Prepare the samosas and seal them with water/maida-water paste and half fry them and keep if desired or fry on the spot to a nice golden brown color, drain excess oil on a kitchen paper, serve hot.

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BRIEF ABOUT THE AUTHOR: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF IS A MUMBAI-BASED FOOD & HOSPITALITY CONSULTANT. HE HAS WORKED WITH ESTEEMED BRANDS LIKE THE TAJ GROUP OF HOTELS, KUWAIT AIRWAYS AND MANY MORE. BESIDES HAVING SPECIALISED IN OVER 33 PLUS INTERNATIONAL CUISINES CHEF KAVIRAJ IS A RENOWNED NAME IN THE WORLD OF HOSPITALITY EDUCATION, TRAINING AND DEVELOPMENT. HE HAS ALSO BEEN FEATURED ON STAR PLUS & COLORS TELEVISION. AN AWARDEE OF THE BHARAT VIDYA RATAN AWARD, BEST CHEF ASIA AWARD AND MANY MORE ACCOLADES MAKE HIM ONE OF THE ICONIC NAMES IN THE CULINARY WORLD.

 

 

 

 

 

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